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Mediterranean Portobello Burger

From: EatingWell

This mushroom sandwich comes topped with a luscious Greek-style salad. Make it a meal: Serve with cucumber spears and a glass of Firestone Gewurztraminer.

Servings: 4 servings
Prep: 30 mins
Total: 30 mins
Rated : 
 by 1 person
1 clove  garlic, minced
1/2 teaspoon  kosher salt
2 tablespoons  extra-virgin olive oil, divided
4   portobello mushroom caps, stems and gills removed
4 large slices  country-style sourdough bread, cut in half
1/2 cup  sliced jarred roasted red peppers
1/2 cup  chopped tomato
1/4 cup  crumbled reduced-fat feta cheese
2 tablespoons  chopped pitted Kalamata olives
1 tablespoon  red-wine vinegar
1/2 teaspoon  dried oregano
2 cups  loosely packed mixed baby salad greens
1. Preheat grill to medium-high.
2. Mash garlic and salt on a cutting board with the side of a knife until it's a smooth paste. Mix the paste with 1 tablespoon oil in a small dish. Lightly brush the oil mixture over portobellos and then on one side of each slice of bread.
3. Combine red peppers, tomato, feta, olives, vinegar, oregano and the remaining 1 tablespoon oil in a medium bowl.
4. Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per side.
5. Toss salad greens with the red pepper mixture. Place the grilled mushrooms top-side down on 4 half-slices of the bread. Top with the salad mixture and the remaining bread.
Nutrition Facts
Calories 301, Total Fat 11 g, Saturated Fat 2 g, Monounsaturated Fat 7 g, Cholesterol 2 mg, Sodium 795 mg, Carbohydrate 40 g, Fiber 4 g, Protein 10 g, Potassium 691 mg. Daily Values: Vitamin A 25%. Exchanges: Starch 2,Vegetable 2,Fat 2.
Percent Daily Values are based on a 2,000 calorie diet

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anonymous wrote:

delicious, but instead of oil and vinegar I used Newmans balsemic vinegar dressing w/clove of garlic chopped. Also brushed my bread w/Newman's balsemic vinegar dressing before grilling. Very tasty and beautiful presentation.

7/26/2010 09:08:53 PM Report Abuse

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